In a small sauce pan, heat 1/2 cup water to a simmer. Add the sugar until it dissolves. Simmer and reduce until you have a nice, sticky syrup. Set aside to cool.
Separate the strawberries in half. Puree the first half (I just used a masher) and slice the second half. Combine all three ingredients and refrigerate.

Combine the tomato sauce, diced tomatoes, basil, oregano, thyme, garlic, half the salt, and half the onion. Simmer over low heat for at least 30
minutes, but I find that the flavors are best if left to simmer for 3 hours. As near as I can tell you can let this simmer on the lowest heat you can give it all day and it will just get better and better.

In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks.
Makes 1 1/2 cups